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Ingredients Jump to Instructions ↓

  1. 3 3/4 cups water

  2. 2 oranges, zested

  3. 2 cups jasmine rice , rinsed

  4. 2 tablespoons canola or safflower oil ,

  5. 2 turns of the pan

  6. 1 1/2 to 1 3/4 pounds chicken breast tenders,

  7. 2 packages, sliced on an angle into bite-size pieces

  8. 3 cloves garlic , crushed

  9. 1 medium yellow skinned onion, sliced

  10. 1 red bell pepper, seeded, quartered and sliced

  11. 1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks

  12. 6 scallions, cut on an angle into 2 inch pieces 1 cup snow peas, a couple of handfuls

  13. 4 rounded tablespoonfuls chunky peanut butter

  14. 3 tablespoons dark soy, Tamari

  15. 3 tablespoons honey 1-inch ginger root, peeled and minced

  16. 1 clove garlic, crushed

  17. 1 teaspoon crushed red pepper flakes

  18. 1/2 orange, juiced

  19. 2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle

  20. 2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley , for garnish

  21. 2 to 3 tablespoons chopped fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer . Cook rice until tender, 18 minutes. Fluff with fork. For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion , stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil . Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

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